Grilled Stuffed Squid Recipe | Panlasang Pinoy Meaty Recipes (2024)

Grilled squid or inihaw na pusit is a dish of marinated squid stuffed with onions and tomato mixture then grilled over live charcoal. Actually you can cooked this squid without putting any stuffing because the marinade is already flavorful. You can use medium size squid if you can’t find large squid which I think is easier to cook because grilling a large squid takes longer and sometimes the stuffing is not well cooked. And as for basting, using a little cooking oil or butter will prevent the squid from becoming too dry while grilling and will also taste better.

The History of Inihaw na Pusit: A Filipino Favorite

Inihaw na pusit has a long history in Filipino cuisine, with roots that trace back to traditional cooking methods. Grilling seafood over live charcoal has been a common practice in the Philippines for centuries, dating back to the pre-colonial era. During this time, Filipinos used bamboo skewers to cook fish and other seafood over open flames, creating a unique and delicious flavor.

Over time, grilling techniques evolved, and the practice of stuffing squid with a flavorful mixture of onions and tomatoes became popular. This added an extra layer of flavor to the dish, making it a favorite among Filipino families and communities. Today, inihaw na pusit is a staple at Filipino gatherings and celebrations, enjoyed for its rich flavor and tender texture.

The Savory Delight of Inihaw na Pusit

Grilled squid, known as inihaw na pusit, is a beloved dish in Filipino cuisine. It boasts a unique blend of flavors, with the squid’s natural sweetness complemented by the tangy marinade and the savory stuffing. Here’s how you can recreate this flavorful dish at home.

Choosing the Right Squid

When selecting squid for inihaw na pusit, opt for medium-sized ones if large squid are unavailable. Grilling large squid can be challenging, as it requires longer cooking times and may result in unevenly cooked stuffing. Medium-sized squid are easier to handle and cook more evenly.

Preparing the Squid

Cleaning the squid is the first step. Remove the internal organs and ink sac by pulling the head. Check the body cavity for any remaining entrails and remove them. Also, remove the beak from the head and the transparent squid bone. Rinse the squid under running water to wash out any remaining entrails and ink.

Marinating the Squid

Marinate the squid in a mixture of soy sauce, sugar, 7-up, peppercorns, and kalamansi juice. Marinate for at least half a day in the refrigerator to allow the flavors to penetrate the squid fully. This step is crucial for infusing the squid with a rich, savory taste.

Preparing the Stuffing

The stuffing for inihaw na pusit consists of chopped tomatoes, onions, ginger, patis (fish sauce), and granulated seasoning. Toss these ingredients together to create a flavorful mixture that will complement the squid’s taste.

Stuffing and Grilling

Drain the marinated squid and stuff it with the tomato-onion mixture. Secure the head in the squid body with a toothpick to prevent the stuffing from falling out during grilling. Grill the squid over live charcoal, basting it with a mixture of cooking oil and the marinade. Cook for approximately 6 minutes on each side, or until the squid is cooked through.

Serving Suggestions

Once the squid is cooked, slice it crosswise and serve with a dipping sauce made from soy sauce, red chili pepper, garlic, and calamansi juice. This sauce adds an extra layer of flavor to the dish and enhances the overall dining experience.

Enjoying the Dish

Inihaw na pusit is best enjoyed hot off the grill, with its tender texture and flavorful stuffing delighting your taste buds. Whether served as a main dish or as part of a larger meal, this grilled squid dish is sure to be a hit with family and friends alike.